Efrat's Notebook

Cappuccino Almond Cake Draft

A coffee-flavored butter and almond loaf cake, baked with a meringue and almond topping.

  • Cook28 min
  • Total28 min
  • KashrutDairy

What you need

Amount:×1

Cake

Meringue topping

How I make it

Cake

  1. Beat the 170 g (⅞ cup) sugar with the butter, vanilla, lemon zest, salt and ground almonds until light and fluffy.

  2. Stir together the instant coffee, boiling water and ground coffee, and add to the butter mixture while beating.

  3. Add the yolks one at a time.

  4. In a separate bowl, whip the egg whites, gradually adding the 35 g (3 tbsp) sugar, until glossy.

  5. Fold the whipped whites into the butter mixture, then fold in the flour.

  6. Pour into a 12½-inch (32 cm) loaf pan and smooth the top.

Topping and baking

  1. Whip the egg whites with the 35 g (3 tbsp) sugar.

  2. Mix the 45 g (3½ tbsp) sugar with the ground almonds and fold into the meringue.

  3. Pipe the meringue over the cake and dust with cocoa powder.

  4. Bake in an oven preheated to 340°F (170°C) for 25-28 minutes. Let cool.

What I've learned

  • I make sure the butter is beaten until really light and fluffy.
  • The whipped egg whites should be firm and stable.
  • I bake at a moderate heat so the cake doesn't dry out.

Source: ChefEf (chefef.com)